Swiss Chard and Chipotle Tacos

• 2 Tbsp olive oil
• 1 onion, quartered and thinly sliced
• 2 cups thinly sliced crimini mushrooms
• 2 cloves garlic, finely chopped
• 1 Tbsp soy sauce
• 2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce
• ¼ cups thawed, frozen corn kernels
• 1 bunch Swiss chard, stems removed, and leaves cut into ½-inch ribbons (about 3 cups)
• Kosher salt and freshly ground black pepper, to taste
• Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving

Heat olive oil in a 12" skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes. Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes. Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges, if you like.